Description
On a gluten free diet? No problem – These 2 variations of our homestyle artisan pizza can be adapted for those on the diet. Or not.
Scale
Ingredients
- Kraft Italian® Five Cheese
- Provolone Cheese
- Classico® Traditional Pizza Sauce 14 oz. jar
- Rao’s Homemade® Pizza Sauce 13 oz. jar
- Classico® White Pizza Sauce (spread a thin layer on the pizza crust – use just enough to make the steak and onion mixture stick to the gluten free crust. Use a gluten free sauce if you find some)
- Hormel Pepperoni minis 5 oz. pack
- Bob Evans Sage sausage 1 pound pack
- Pillsbury® pizza dough (1 thin crust and one classic)
- Schar® Gluten Free pizza crust (2 in a pack)
- Shredded beef (I bought a 1 pound pack at the meat counter)
- Bag of baby spinach (half for the supreme, half for the Philly Cheese Steak)
- 2 medium onions (chopped coarsely for “The Works” and sliced thinly for the Philly Cheese Steak pizza)
- 1 (8 oz.) pack of sliced mushrooms, chopped coarsely
- 1 medium green pepper, sliced thin
- 1 (4 oz.) can of sliced black olives
- 2 tablespoons of fresh parsley, chopped fine
Instructions
The Works Pizza
- Have the dough at room temperature and bake your pizza as directed on the package – 425 degrees. You can set the timer to 9 minutes but I just keep an eye out that the toppings do not burn.
- You are baking the dough not the toppings. They are all pre-cooked. I also wait until near the end of the baking time to add the cheese. It has plenty of time to melt and turn a golden color without burning.
- Start by cooking the sausage on low heat until cooked through. Remove from the pan and drain on a paper towel.
- In the same pan, fry the onions and mushrooms. Add the spinach. Mix with the onions and mushrooms until well combined. Add chopped parsley.
- Prepare the dough and spread with sauce of choice.. Top with sausage bits, the mushroom/onions/spinach mixture, the pepperoni slices and then with the olives. Add the cheese or wait until half cooked.
Philly Cheese Steak Pizza
- Brown the onions until nearly caramelized. Remove from pan. On high heat, add the shredded beef . Brown evenly. Add onions back to the pan along with half a bag of baby spinach leaves. Stir until well combined and the spinach is completely wilted.
- Spread a small amount of white sauce on the gluten-free pizza crust. Spread the meat mixture evenly over the sauce. Top with cheese of your choice. Follow instructions on the box to cook the pizza.
- Pass the red pepper flakes – and more cheese!
